Salt & Prepper

Preheat oven to 350°F. Heat 1 Tbsp olive oil in cast iron or other oven-safe skillet over medium-high heat. Add leek, mushrooms, 1/4 tsp each salt and pepper and cook, stirring frequently, until vegetables are softened (8-10 minutes). While vegetables cook, whisk eggs, sour cream, parsley, and 1/4 tsp each salt and pepper together in a large bowl. Stir in 1 oz Fontina cheese. Add the egg mixture to the skillet and cook, without stirring, until edges begin to set (about 5 minutes). Sprinkle remaining 1 oz Fontina cheese over skillet and transfer to the oven, baking until frittata is golden brown (25-30 minutes). Toss russet potatoes in remaining 1 Tbsp olive oil, 1 tsp paprika, and remaining 1/2 tsp each salt and pepper. Roast potatoes on a foil-lined baking sheet until potatoes are cooked through (30-35 minutes).